OLD FASHIONED MOLASSES COOKIES

Often times I will add 3/4 to 1 cup of raisins that have been plumped in hot water for an hour, 1 teaspoon of ground ginger, and frost them with a simple white glaze, or sprinkle big sugar crystals on top of them as they go into the oven for a crispy sugary crunch on top when they are done baking.

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Ingredients

1/4 cup plus 1 tablespoon shortening

1/2 cup brown sugar (packed)

1 cup molasses

3-1/2 cups flour, sifted

1 tablespoon soda

1/2 teaspoon salt

1/2 cup cold icy water

Preparation

Heat oven to 375 degrees. Cream shortening and sugar thoroughly. Stir in molasses. Stir all the dry ingredients together. (Yes, you read that right, 1 whole tablespoon of baking soda; it makes the cookies lighter than like a "gingersnap".) Blend the dry ingredients into the creamed mixture alternately with the water. You can bake immediately, or cover the dough with plastic wrap and let it chill for an hour or two). Drop heaping tablespoonfuls of dough about 2 to 3-inches apart on a lightly greased baking sheet, or a parchment lined sheet. Bake 10 to 12 minutes until puffy and lightly browned on the bottom, they will appear slightly uncooked when they are fully cooked.

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